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Sculpey III® Ice Cream Cone Pen

Designed by Amy Koranek

Starting at $2.49

You can have dessert all day long and never gain a pound with this clever pen! 

Designer’s Note: So far, BIC® Round Stic is the only pen that’s been found to withstand the heat of the oven temperature for curing polymer clay. The BIC® Round Stic comes in two (2) different models - the Round Stic and the Round Stic Grip. Either one will work.

Grouped product items
Product Name Qty
Sculpey Tools™ Clay Tool Starter Set
$8.99
Sculpey III® Candy Pink 2 oz
$2.49
Sculpey III® Lemonade 2 oz
$2.49
Sculpey III® Granny Smith 2 oz
$2.49
Sculpey III® Teal Pearl 2 oz
$2.49
Sculpey III® Gold 2 oz
$2.49
Sculpey III® Purple 2 oz
$2.49
Sculpey® III Just Orange 2 oz
$2.49
  • BIC® Round Stic ink pen in your choice of color

Additional Resources

    Getting Started:
Please make sure your work area is covered and you are not working on an unprotected surface. We recommend working on the Sculpey® Oven-Safe Work Mat, wax paper, metal baking sheet, or disposable foil. Uncured clay may damage unprotected furniture or finished surfaces. Be sure to cover your crafting area appropriately.

Start with clean hands, unwrap and knead clay until soft and smooth, or condition by running clay though a Pasta Machine. We recommend using a designated machine for clay purposes only. When working with multiple colors, clean hands with soap and water or baby wipes (we have found that baby wipes work best) before switching colors. Shape clay, pressing pieces firmly together. Wash hands after use.

    Baking:
Begin by preheating oven to 275 °F (130 °C). After you are done creating; for best results bake clay on an oven-proof surface such metal, aluminum foil, an index card or the Sculpey® Clay Mat at 275°F (130 °C) for 20 minutes per 1/4" (6 mm) thickness according to package directions. Oven safe glass or ceramic surfaces are also acceptable for baking; however please note that the baking times may take longer as the glass or ceramic surfaces take longer to heat up. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME.
Decide which style pen you would like to use. I am using the BIC® Round Stic Grip (pictured on the right) because I want my pen to write in pink ink. This photo shows the different ways you can pull the pen apart. You must pull the pen apart and remove the ink stick - the ink stick cannot go into the oven with the clay covered barrel. When using the Grip style pen, it’s important to replace that gray piece at the tip above the gripper so that the gripper will stay in place during construction
A stick of clay is 1/4 bar as the bar is marked with scored lines. Each ball of ice cream is about 1/4 stick of clay (or 1/16 of a bar). Before beginning, mix 1/8 stick Candy Pink with 1/8 stick Lemonade to make orange. Mix 1/8 stick Lemonade with 1/8 stick Granny Smith to make yellow green. Mix 1/8 stick Granny Smith with 1/8 stick Teal Pearl to make aqua. Mix 1/8 stick Teal Pearl with 1/8 stick Candy Pink to make purple. From 1/4 stick of Gold, make a cone shape. Make a ball equal in size from each of the colors - Candy Pink, orange, Lemonade, yellow green, Granny Smith, aqua, Teal Pearl, and purple.
Push the Blunt Point tool through the Gold cone shape inserting the tool until it makes a hole that is large enough to fit the pen barrel into
Carefully place the Gold cone onto the pen barrel.
With your fingers gently pull the cone shape down around the tip of the pen barrel making a smooth cone. Make sure that the tip of the pen barrel stays open so that the ink stick can be replaced after baking.
We need to make a big hole in each ice cream scoop. The best way to do this is to start with a small hole made by the Blunt Point Tool. Poke the tool in one way and then the other.
Continue pushing the tool into the scoop from each direction making the hole a little bigger and bigger until you have a hole large enough for the pen barrel to go into. For the hole to be large enough, push the clay to the first large section above the Blunt Point.
Repeat with a large hole going all the way through each scoop except for the purple scoop. For the purple scoop (or your selected top scoop color), just push the Ball End half way in.
Carefully place each scoop onto the pen barrel. The scoops will probably be too long for the barrel. This is okay because the extra amount of ice cream will be used to press the scoops down into place, squashing them a bit, but also connecting them to the scoops below. Gently press each scoop down to the one under it so they connect. The purple scoop should cover the closed end of the pen barrel.
Add a little rope of Candy Pink around the bottom of the Candy Pink scoop. Carefully press the top of the rope to the bottom of the scoop making a little ridge.
Add little drips of ice cream as you wish. I added some drips to the Lemonade, the Granny Smith, and the Teal Pearl as shown. Bake the big ice cream cone following the baking directions.
When the pen is completely cool, gently push the ink stick back into the barrel. If you have trouble getting the ink all the way back in, carefully push the ball point down into a thick layer of padding, like a folded hot pad, to secure it all the way into place.
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